My best friend, Juliana, showed me how to make this and it is now a favorite of mine. She learned how to make this while living in Israel, but I don't think we have the name right.
I especially like to make this it at the end of the week when I have a bunch of leftover co-op veggies that I need to use. You can use whatever veggies you'd like, but my favorites are potatoes, zucchini, egg plant, broccoli, bell peppers, onion etc. You can also use frozen veggies.
I made it this morning for 2 people using the following ingredients.
1 medium size russet potato
1 cup of broccoli
1 eggplant (smallish in size)
1 vidalia onion
2 cloves of fresh garlic pressed or finally chopped
1 Tbs Olive Oil
Salt and a Seasoning blend (I like Trader Joe's Everday Seasoning blend)
2-4 Eggs
First wash and chop the potato into cubes. The smaller you make them the faster they cook. Next boil them in some water on the stove until they are tender and then drain them.
While you are waiting for the potatoes to cook, chop the other veggies to about the same size as the potatoes. Add the the olive oil to a skillet and the remaining veggies (minus the garlic and potatoes). Saute over medium-high heat until they just start to soften. Add the potatoes and garlic and season to taste. Stir for about 1 minute. Lower the heat to medium and press the veggies down into the skillet with a spatula making them flat and uniform thickness. Crack the eggs over the veggies and break the yolks with a fork. Cover the skillet and let the eggs cook until they are opaque and not runny. Approx 5-7 minutes. If it looks like it is starting to burn on the bottom remove from heat and let the eggs finish cooking with the lid still on.
We like to eat it with a bit of hot sauce on top, but you could also sprinkle some feta or goat cheese on.
Also for more nutrition try experimenting with different types of potatoes, such as sweet or blue potatoes.
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